Step 1

Add sugar, cocoa, cornstarch, and salt to a saucepan and whisk in soy milk and instant coffee.

Step 2

Bring to a boil, over medium heat, stirring constantly until the mixture thickens.

Step 3

Remove from heat and stir in butter and vanilla. Allow to cool for 10 minutes.

Step 4

Transfer to a container and place a piece of plastic wrap directly on top of the surface of the pudding (to prevent skin from forming) and allow to cool at room temperature. Then transfer to the fridge to chill.

Step 5

Serve cold.